Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 4|
|Calories from Fat: 683 (72%)|
|Amt Per Serving||% DV|
|Total Fat 75.9g||101 %|
|Saturated Fat 42.4g||212 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 808.4mg||249 %|
|Sodium 698.8mg||24 %|
|Potassium 1456.1mg||38 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 19.4g|
|Protein 48.3g||69 %|
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Calories per serving: 947
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